rhubarb sorbet

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

I'm always looking for something wonderful to do with my huge summer crop of rhubarb. This has become a favorite. Heads up though, you'll need more that a "few" mins out of the freezer for it to soften to scoopability. I like it best at the soft serve stage right out of the ice cream maker.

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yield serving(s)

prep time 3 Hr

method No-Cook or Other

Ingredients For rhubarb sorbet

3-1/2 c

rhubarb (chopped fresh, 4-5 stalks)
2-1/2 c

water
1-2/3 c

sugar
pt

salt
2 tsp

orange zest
2 tsp

fresh ginger (chopped)
2 Tbsp

corn syrup

How To Make rhubarb sorbet

1
Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarb easily falls apart and the sugar has dissolved.

2
Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove the pulp; discard the pulp. Stir in corn syrup. Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.)
3
Process in your ice cream maker according to the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in freezer for several hours. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.
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